I decided to get creative with the chana. Instead of using store bought curry powder or pre-mixed garam masala, I made my own spice mix. It was mostly based off of a recipe I found in Flavors of India. I changed a few of the ingredients, but I still found this to be much more authentic than any store-bought stuff (especially better than the stuff from the supermarket – seriously, how many Indians do you know named McCormick ??) So, the first step in this recipe is to make the garam masala. I suggest doing so, but if you don’t feel it’s worth the trouble, at least try to get your pre-mixed garam masala from a local Indian grocery store.

Making the garam masala mix:

The most time-consuming part of this entire recipe is getting the cardamom seeds out of the pods. A huge pain in the ass, but trust me, you do not want to bite into the pod. Often, Indian restaurants leave the seeds in the pods, which is a very unpleasant surprise. It tastes like poison. You can speed things up using a good  mortar and pestle. Crush a small handful of pods, then dig out the seeds from the crushed shells. After that, the rest is simple.

Garam masala spice mix:

1/8 cup cardamom seeds
1/8 cup whole cloves
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 piece star anise, broken into pieces (or 1/2 tsp. fennel seeds)
1 teaspoon cumin powder (or 2 tsp. seeds)
2 teaspoons cinnamon

Toast everything but the cinnamon in heavy frying pan (I used a cast iron dutch oven) until the spices begin to smoke (10-15 minutes), stirring frequently.  You can also roast them in an oven at 200 for about 15 minutes. When toasted, add to a coffee grinder with the cinnamon and crush into a powder. If you don’t have a coffee grinder, you can use a mortar and pestle.

Making the Chana Masala

4 (or more) dried red chillies
1 tablespoon black mustard seeds
2-3 tablespoons Earth Balance
1 onion, chopped
2-3 cloves of garlic, crushed
1/2 teaspoon diced ginger
1 tablespoon garam masala
2 teaspoons cumin powder
1/2 teaspoon turmeric
4 cups cooked chickpeas
2 cups crushed tomatoes
1 teaspoon soy lecithin
2 teaspoons salt
1/2 cup IPA or Double IPA
1/2 onion, chopped and cilantro for garnish

Toast the mustard seeds and chilies in a heavy pan (I used the same dutch oven I toasted the garam masala spices in). When the seeds start to pop, remove and set aside. Add 2 tablespoons of Earth Balance to the pan and saute the onions and garlic for 5 minutes.  Add the ginger, cumin, garam masala, turmeric, mustard seeds, chilies and chickpeas (note: I soaked mine over night and cooked in the pressure cooker, but I’m guessing it’s about two cans worth). Stir to coat the onions and chickpeas in the spices. Cook for a few minutes, then add tomatoes, another tablespoon of Earth Balance (optional), lecithin (for a buttery flavor) and salt. Cook until the tomato liquid is nearly gone – about 20 minutes. Add in the beer and cook for another 5-10 minutes. Serve with rice (I used organic gaba brown basmati – excellent!) Garnish with the chopped onions (this is not an optional step! The raw onions make it so much better) and cilantro.

I used a bottle of the unfiltered version of Weyerbacher’s Double Simcoe. I’m a huge fan of the regular Double Simcoe and had picked up a 750ml bottle of the special release a few days before making the chana. I expected it to be a perfect hop-bomb, but have to say I was very disappointed. The beer is way too carbonated and the hops seems significantly muted by the loads of yeast in the bottle. More hop bitterness than floral/citrus hop flavors. Nonetheless, I’ve read that high carbonation and bitterness are two of the main factors in the hop-spice reaction. I felt the chana got an extra kick from the beer, but I think standard Double SImoce or a nice regular IPA like Stone’s, Southern Tier ‘s, or Yard’s IPA would have been far superior.

Anyway, the chana was great. My best attempt at Indian food so far. I think the trick is lots of spice and oil, to the point where you begin to question whether you’re overdoing it. Also, I’ve been burned a few times at Indian restaurants when I learn there is “a little bit of dairy” in something. The Earth Balance and lecithin give it that you’ve-been-lied-to flavor you come to expect. The spices paired very will with the unfiltered Double SImcoe, but don’t be afraid to add even more heat or more hops. I think this recipe is far from the limit in both respects. Enjoy.